PROTEIN EGG SALAD & VINAIGRETTE
TWO SERVINGS:
- 20 GoodFarms™ GRAPE OR CHERRY TOMATOES
- 3 EGGS, ROOM TEMPERATURE
- 1 AVOCADO, CUBED
- ½ CUP OF CILANTRO LEAVES
- ⅓ CUP OF RED ONION, DICED
- 5 PERSIAN CUCUMBERS, SLICED
- BLACK PEPPER AND HIMALAYAN SALT (TO TASTE)
VINAIGRETTE:
- ½ LEMON (JUICE)
- ⅓ CUP OF EXTRA VIRGIN OLIVE OIL
- 1 TBSP OF DIJON MUSTARD
1. HARD-BOIL THE EGGS BY BOILING THEM IN A POT FOR 12 MINUTES. AFTERWARD, REMOVE THEIR SHELLS AND CUT EACH OF THE EGGS LENGTHWISE INTO FOUR PIECES.
2. CUT THE TOMATOES INTO HALVES.
3. PUT THE TOMATOES, EGGS, AVOCADO, CILANTRO, ONION, AND CUCUMBER TOGETHER, ON A PLATE OR IN A BOWL, AND MIX THEM INTO A SALAD.
4. MIX THE VINAIGRETTE INGREDIENTS TOGETHER IN A SMALL BOWL, THEN POUR THE VINAIGRETTE ONTO THE SALAD.
5. ADD SOME SALT AND PEPPER, AND ENJOY!
Suggested cookware:
- Cooking Pot
- Cutting Board
- Knife
- Large Plate or Bowl
- Small Bowl
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